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Nutella S’mores Bars with Raspberries

These Nutella S 'mores Bars offer a decadent twist on the campfire classic. Featuring a buttery graham cracker crust, a luscious layer of dark chocolate and Nutella, and fresh raspberries, they're topped with a golden, gooey marshmallow creme. Baked to perfection, these bars deliver a harmonious blend of sweet, rich, and tart flavors, ideal for a crowd-pleasing dessert or indulgent snack.
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Course Snack
Cuisine American
Servings 12 people
Calories 3358 kcal

Equipment

  • 1 8x8 inch Baking Dish
  • 2 Mixing Bowls One large, one medium
  • 1 Saucepan Small, for melting butter; alternatively, a microwave-safe bowl
  • 1 Spatula For mixing and spreading
  • 1 Parchment Paper For lining the baking dish

Ingredients
  

Main

  • 1/4 Cup Brown Sugar
  • 2 Tablespoons White Sugar
  • 5 Tablespoons Butter melted
  • 1/2 Teaspoon Vanilla Extract
  • 1 & 1/2 Cups Graham Crackers crushed
  • 2 Dark Chocolate Bars
  • 1/2 Cup Nutella
  • 6 Ounces Fresh Raspberries halved
  • 13 Ounces Marshmallow Creme

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
  • In a large mixing bowl, combine the crushed graham crackers, brown sugar, white sugar, melted butter, and vanilla extract. Mix until well combined and crumbly.
  • Firmly press the graham cracker mixture evenly into the bottom of the prepared baking dish to form the crust.
  • Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool slightly.
  • While the crust cools, melt the dark chocolate bars in a small saucepan over low heat or in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in the Nutella until fully combined.
  • Evenly spread the chocolate-Nutella mixture over the cooled graham cracker crust.
  • Arrange the halved fresh raspberries over the chocolate-Nutella layer.
  • Carefully spread the marshmallow creme over the raspberries and chocolate layer, using a greased spatula or your fingers to help prevent sticking.
  • Return the baking dish to the oven and bake for another 10-15 minutes, or until the marshmallow creme is puffed and lightly golden brown.
  • Remove the bars from the oven and let them cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into squares.

Notes

For a perfect crust, ensure graham cracker crumbs are fine and compact. A pinch of salt added to the crust mixture will beautifully balance the sweetness. When spreading the marshmallow creme, lightly grease your spatula or fingers with a neutral oil or water to prevent sticking, as it can be very tacky. Do not overbake the bars; the marshmallow creme should be lightly golden and puffed. Cooling completely before cutting is crucial for clean slices and for the layers to properly set, especially the chocolate. Fresh raspberries provide a vital tart counterpoint to the rich chocolate and sweet marshmallow, preventing the bars from being overly cloying.